Alice Moireau's recipe for trofie pasta with parmesan and fresh herbs
Quick and easy – the perfect pasta recipe to whip up in no time to make the rest of the week more bearable. Designer, author, and top model Alice Moireau has more than one trick up her sleeve… and her vera pasta italiana recipe proves she delivers the goods without any fuss!
- 300 g of trophy
- 200g of parmesan
- 200g of pine nuts
- 1 clove of garlic
- ½ bunch of basil
- ½ bunch of parsley
- ½ bunch of mint
- Olive oil
- Coarse salt
- Pepper
- Bring a pot of water to a boil with a generous handful of coarse salt. Meanwhile, toast the pine nuts in a dry, small pan until golden brown. Remove from the pan. Finely chop the garlic clove and sauté it in olive oil over low heat. Set aside. Trim the herb stems and finely chop them together. Cook the pasta al dente according to the package instructions. Add the pasta to the pan with the garlic, along with the pine nuts, Parmesan cheese, and fresh herbs, then toss to combine. Season with salt and pepper, add a drizzle of olive oil and a ladleful of pasta water. Sprinkle with Parmesan cheese and serve piping hot!
- While this recipe is delicious primarily thanks to the mint, you can just as easily replace it with other fresh herbs, such as chives or dill.
"This recipe comes from Antonio Carluccio, my Italian cooking mentor, who was like an uncle to me during my childhood. He was a man who loved to feast without restraint, the quintessential Italian stereotype that makes you dream as a kid. He published a book dedicated to pasta, Passion for Pasta, which is full of great dishes, including this one. It's a lazy person's recipe that combines everything I love: very few ingredients and minimal preparation for a super fresh and delicious result."
